Description
A flavorful twist on a traditional Southwest vegetable medley, this calabacitas recipe with ground beef blends savory zucchini, roasted corn, and seasoned beef into a rich, satisfying one-pan meal perfect for any night of the week.
Ingredients
Ground beef (85/15) – 1 lb, browned well for deep flavor
Zucchini or Calabacitas squash – 3 cups chopped into ½ inch rounds
Corn (fresh or frozen) – 1 cup, charred for smoky bite
Onion (yellow or white) – 1 large, chopped
Garlic cloves – 2–3, minced
Roma tomatoes – 2, diced (or use canned)
Jalapeño (optional) – 1, seeded and diced
Salt, pepper, cumin – to taste
Instructions
1. Heat a large skillet over medium-high. Add the ground beef and brown until deeply seared.
2. Remove excess grease, then stir in chopped onion and garlic. Sauté for 2–3 minutes.
3. Add zucchini, corn, and jalapeño. Let the veggies sear for texture.
4. Toss in diced tomatoes, season with cumin, salt, and pepper. Simmer uncovered for 7–10 minutes.
5. Taste and adjust seasonings. Optional: add shredded cheese or crema.
6. Serve hot, optionally topped with avocado slices. Great with rice, in tortillas, or on its own.
Notes
For a vegetarian version, substitute beef with black beans or mushrooms.
Try variations with chorizo, turkey, or lentils.
This dish is perfect for meal prep and reheats well.
Add chipotle or poblano for smoky flavor.
Serve over polenta or wrap into enchiladas for creative plating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Southwest
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 60mg
Keywords: calabacitas, ground beef, zucchini, one-pan, Mexican-inspired